What is CTC Tea
What is CTC Tea?
CTC tea is a process of making tea into black tea in a Factory generally located in Tea Gardens. CTC – crush, tear, curl often known as cut, tear, curl in the process plucked tea leaves goes through rituals of cylindrical rollers.
CTC Tea Full Form?
The Full Form of CTC is Crush, Tear and Curl.
The rollers are equipped with infinitive sharp edge teeth it crushes, tear, and curl the leaves. These process rolls produce small, hard pellets made of tea. This CTC process is distinguished from much standard tea manufacturing, in this, the tea leaves get the shape of long and small strips. The whole process of making tea in the factory is called CTC tea or Chai.
CTC Tea History
British man Sir William McKercher introduced the CTC Tea method, he is the inventor of CTC in the 1930s in the state of Assam in India. In less than 20 years it spread to the whole of India by the 1950s throughout India and Africa.
CTC is the technology behind most black tea manufactured around the world, 80% use the CTC method. In the end, a tea suitable for tea bags is a strong flavour and is quick to infuse.
CTC Tea Benefits
Wellbeing Advantages of CTC Leaves
Prevents Coronary heart Ailments – Analysis has confirmed that consumption of CTC black tea lowers the danger of coronary heart illnesses. The antioxidants out there within the tea prevent the oxidation of LDL cholesterol.
Helps in Weight Loss – It helps in blocking fats absorption within the cells which helps in weight reduction. It reduces physique fats and helps in shedding weight. It is strongly recommended for individuals who have gained somewhat weight or are overweight.
Boosts Digestion and Immune System – It is a favourite drink amongst many individuals to have after heavy meals. It’s stated that tea helps with digestion and likewise helps in abdomen cramps. CTC additionally holds substances that assist in immunity boosting.
Helps Combat Most cancers – Common use is in the prevention of most cancers. The leaves have antioxidants that kill most cancers inflicting cells without damaging the encircling cells.
Provides Extra Vitality – CTC tea is very thought-about as a refreshment and power drink as it’s identified to provide extra power because it incorporates an excessive variety of caffeine.
Disadvantages of the CTC Method
The inherited nature of breaking, tearing and crushing, gets homogenizes the taste and aroma of black tea. As soon as the tea is torn and crushed, the immense pressure reacts to the tea to organically break down tea cells. This broken tea cell fully oxidized now causes the tea to taste hard and strong, but lose its subtlety.
CTC teas are blended in their dry form to create flavour, they can be blended -mixed with multiple inexpensive teas, which makes it difficult to identify the original variety of tea leaves used in the blended tea.
Effectively, whole and broken-leaf teas are much more difficult to mix with inexpensive teas. If the tea beginning of the CTC process is high quality, the resulting product of CTC tea product will also be of good and equivalent quality.
Drinking CTC Tea
The CTC process makes tea have a regular flavour protocol within the different batches. A popular type is Dooars Tea and Assam tea, a well-known Morning black tea. Dooars Tea and Assam tea usually spike as a deep ruby red colour with a rich, highly bitter flavour. Many Popular black tea blends lists:
- English Breakfast TEA,
- Irish Breakfast Tea, and
- Afternoon Tea.
Assam tea is the real tea black tea that is used in Masala Tea chai recipes. Spice Tea or Masala chai is made with milk, black tea, and spices.
Know more about Green Tea
CTC Tea Grades
Category | Grades | Particulars | Condition |
CTC Broken Leaf | FP | Flowery Pekoe | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Broken Leaf | BPS | Broken Pekoe Souchong | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Broken Leaf | PEKOE | Pekoe | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Broken Leaf | BOPL | Broken Orange Pekoe Large | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Broken Leaf | BOP | As per the annexure to the letter dated 20th January 2011 from the Tea Board | |
CTC Broken Leaf | BOPsm | As per the annexure to the letter dated 20th January 2011 from the Tea Board | |
CTC Broken Leaf | BP | Broken Pekoe | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Broken Leaf | BPsm | Broken Pekoe Small | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Fanning | 1. OF | Broken Orange Pekoe Fannings | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Fanning | 2. PF | Orange Fannings | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Fanning | 3. BOPF | Pekoe Fannings | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 1. PD | Pekoe Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 2. D | Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 3. CD | Churamani Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 5. GD | Golden Pekoe | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 6. SRD | Super Red Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 7. FD | Fine Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
CTC Dust | 8. SFD | Super Fine Dust | As per the annexure to the letter dated 20th January 2011 from the Tea Board |
Caffeine content
Most black tea varieties are consisting of The CTC method. Black tea is rich in caffeine levels per cup, it can be between 50 to 90 mg of caffeine served. The factors that determine the caffeine levels in tea:
- The temperature of the water,
- The actual tea leaves and
- Brewing times.
Low-caffeine tea is masala chai tea as compared to Assam tea. Masala chai is made with milk and spice.
Buy CTC Tea at Lelow Online at Low Prices
Can be easily procured from the grocery stores or ordered online, you can buy them at Lelow. Most black teas are CTC Teas. In case you want to read and know about a tea’s species, origin, and manufacturing details, you should visit an exclusive tea shop or Buy online.
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Main Difference, Distinction, and features between CTC & Darjeeling Leaf Tea
Let’s discover the difference, distinctions, and features between CTC and Darjeeling leaf tea. Additionally, let’s perceive what makes Darjeeling Tea so costly.
CTC Tea Full Form
Crush, tear, curl (CTC) is a technique of processing black tea through which the leaves are handed by a sequence of cylindrical rollers with lots of sharp teeth that crush, tear, and curl the tea into small, arduous pellets.
This tea is generally consumed by including milk and sugar. This tea is generally made within the plain areas of Assam and West Bengal in North India and in South India.
Darjeeling Tea
Darjeeling Tea refers back to the teas which are grown within the hilly areas of Darjeeling District. The plain areas of Darjeeling district proceed to make CTC teas.
These teas are principally made by machines place the processing could be very minimal preserving a lot of the traits of the plucked leaf. Generally, the teas are even hand-rolled and generally simply dried. These teas are typically entire-leaf teas that are principally consumed in their pure kind without including milk and sugar.
Health Benefits of Darjeeling Tea
List of Darjeeling Tea Estates
India Tea Culture
There are some factors that can clear your doubts and can allow you to differentiate between each the teas:
Local weather – In the plains, the tea bushes get mean sunshine of around 12 hours a day which makes it conducive for progress. Nonetheless, in Darjeeling, the bushes on the mean obtain sunshine for under 5 hours a day additionally the temperatures are a lot decreased. These lead to what we name stunted progress and improvement of distinctive flavours.
Plucking – To supply the best Darjeeling teas, high-quality plucking could be very nice. Due to stunted progress, the scale of the leaf can be very small. Employees select the very best leaves and pluck them. Many of the good Darjeeling teas are produced from two leaves and a bud alone. However, providing CTC with nice plucking isn’t required. The leaf sizes in CTC are additionally very giant because the circumstances are conducive to progress.
Whereas plucking the leaves in Darjeeling, employees have to be very cautious in regards to the dimension of the leaf. The smaller the leaves, the higher it tastes. However, CTC employees don’t have trouble with regard to the leaf dimension.
Time of plucking – In Darjeeling plucking of tea leaves typically begins in March and ends in November. For very excessive elevation bushes, it begins in April and ends in October. Whereas, plucking for CTC in North India is completed properly from February to December.
Taste –Darjeeling teas are recognized to have what we name Muscatel taste. The tastes are very fruity and generally flowery with a really pleasing character and a pleasant and lingering aftertaste. There is no such thing as a want to add milk and sugar to the higher and effectively made Darjeeling Teas. CTC alternatively has a very robust and brisk character and may solely be loved after milk and sugar.
Manufacturing – The tea estates of plains produces as much as 3,000 Kilograms of CTC per hectare. The tea estates of Darjeeling produce as much as 450 Kilograms of Darjeeling teas per hectare. Tea Estates each in Darjeeling and Dooars require 1 labour per acre. Because the tea-made output per employee is far much less in Darjeeling it makes the tea costlier.
Grades – CTC teas are typically graded in three classes, Leaf Fanning, and Mud. The leaf grade or the bolder CTC are graded in BOPL, BOPSM, and BP. The fanning is generally graded in BPSM, PF, and OF. The Mud grades are PD and Mud. The value distinction between the completely different grades will not be a lot and BP and OF are inclined to command the best costs.
In Darjeeling, there are 4 principal grades.
- Leaf,
- Damaged,
- Fanning and
- Mud.
The Leaf grades are principally marked FTGFOP1 with acronyms like Marvel, Muscatel, Particular, Basic, and Autumn added to the particular teas or some seasonal teas.
The Broken are BPS and, BOP. The fanning is TGOF, GOF, and OF. The Mud is solely marked as Mud. The premium costs are solely fetched for the Leaf Grade. The other grades don’t fetch a premium and are principally packed for packing in tea luggage.
An additional unusual leaf grade might fetch a worth something from Rs. 3000 to Rs. 8000 on the wholesale market. The opposite grades typically are bought within the area of 500 to 100 relying on high quality. Within the rains, the damaged and fannings promote virtually a similar worth of CTC Teas.
Because the different grades don’t command a premium the costs of leaf grade are actually on an upward development as they should cowl a lot of the prices.
How does flavoured tea taste? 28 Best flavoured tea explained in detail
Demystifying grade names in Darjeeling
Have you ever come across the title Orange Pekoe on the tea-in?
What does PEKOE imply?
Should you Google it, there could also be varied solutions. The very fact is Pekoe is a time period generally used amongst tea growers and tea merchants to explain younger leaf shoots bearing white down (high-quality hair).
As a producer, the expertise that we have now is that the more youthful the pluck, the higher the tea if all the opposite elements like climate and cultivar are saved fixed.
Why is Orange used with it?
Although we’re unable to search out any documentation as proof, however, the time period Orange refers back to the Home of Orange-Nassau, the monarch household of the Netherlands since the mid-sixteenth century.
They had been the most vital importer and wholesalers of tea all through the 18th century and a pioneer in producing their very own tea adopted by the Russians and the British. Merchants of the Netherlands understood the necessity for a labelling system they usually put their signature on it.
How is Orange Pekoe utilized in Darjeeling?
Orange pekoe is the grade title for black tea. The idea of this grading system is essentially primarily based on leaf looks. Listed here are among the most used grade names within the commerce utilized in our Tea Estates and in Darjeeling in Normal.
Golden Orange Fanning (GOF) or Tippy Golden Orange fanning (TGOF) is used for tea luggage.
Broken Orange Pekoe (BOP) or Tippy Golden Damaged Orange fanning (TGBOP) is used for teas that are blended.
The most interesting Tippy Golden Flowery Orange Pekoe (FTGFOP) is used for unfastened leaves.
Complete leaf teas are given a particular title right here. For instance – Marvel Tea, Pink Thunder, Spring Blossom, and so forth.
Rohini Tea Estate – the Youngest Tea Property of Darjeeling has produced the First complete leaf tea of the season “Spring Blossom White”. This First Flush Tea is produced from tea leaves grown on the peaks of Darjeeling the Second Flush Tea follows thereafter.
The dry leaves are vivid and inexperienced in look and include finely plucked complete leaves with unbroken silver suggestions. The dry leaf offers you a tantalizing candy aroma. The cup may be very fruity and mellow having a contemporary taste.
The flavour is full and it leaves behind a really nice and distinct aftertaste. The tea has no astringency. It’s produced in a restricted amount and will probably be loved by anybody who relishes tea.
Assam Orthodox and Assam CTC teas are the 2 well-liked forms of blends in the Indian beverage market. Now, there are a number of variations between these two forms of tea. Have you learned them? Their methodology of processing primarily distinguishes one selection from one another. These two manufacturing types are very a lot well-liked in the Indian tea market.
Allow us to now take a look at the variations between these two forms of teas…
Distinguishing between Orthodox Teas and CTC Blends
What are they?
You must first know what these two are or what they consult with. Orthodox blends are free-leaf teas produced in conventional methodology and therefore, they identify orthodoxly. CTC teas, alternatively, are the strategy of processing black teas by the use of an extra superior methodology to orthodox ones.
Why are they produced?
Subsequently, let’s discover the intention of manufacturing these two forms of Assam teas. Orthodox teas are produced to protect the singular virtues of tea leaves and CTC teas are produced to supply tea lovers with a high-quality beverage at a sooner charge. In truth, they’re quickly manufacturing homogenized tea. Thus, the second selection can simply meet the rising demand of the market.
What are the manufacturing methodologies?
Orthodox teas are harvested in a standard methodology and therefore, their manufacturing is time-consuming and wishes immense manpower. These blends are processed by hand to get the entire leaves. The method contains
Withering rolling of the withered leaves to acquire chemical compounds oxidation to get the reddish-brown colouration of the leaves firing for getting the ultimate dried Orthodox tea leaves The entire course of manufacturing Orthodox teas is taken care of by an educated skilled to ensure that the most effective flavours are extracted from the leaves.
What sort of taste profile do they have?
In comparison with CTC blends, Orthodox teas produce extra genuine tea expertise. Orthodox blends of all kinds – oolong, white, inexperienced, or black – have a fragile taste. CTC teas have a generic style and produce darkish, sturdy liquor that has a definite astringent taste. If you wish to have masala chai or need to add milk to tea, then CTC is the most effective.
What’s their price ticket?
Since Orthodox teas give a genuine taste, they’re extremely prized within the beverage market throughout the globe. CTC teas do give the best taste however they’re much more reasonably priced.
Due to this fact, these are the fundamental variations between Orth
Quite the opposite, CTC teas are produced in a standard methodology and subsequently, take a lot much less time for manufacturing. It’s a quick mode of manufacturing tea of constant high quality. On this course, tea leaves move by way of cylindrical rollers with serrated blades that crush, tear, and curl the leaves and procure the granules of CTC black tea.
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Difference between CTC & Darjeeling Leaf Tea
Let’s explore the difference between CTC and Darjeeling leaf tea. Also, let’s understand what makes Darjeeling Tea so expensive.
Crush, tear, curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This tea is mostly consumed by adding milk and sugar. This tea is mostly made in the plain areas of Assam and West Bengal in North India and in South India.
Darjeeling Tea refers to the teas that are grown in the hilly areas of Darjeeling District. The plain areas of the Darjeeling district continue to make CTC teas. These teas are mostly made by machines where the processing is very minimal preserving most of the characteristics of the plucked leaf.
Sometimes the teas are even hand rolled and sometimes just dried. These teas are generally whole-leaf teas which are mostly consumed in their pure form without adding milk and sugar.
There are some points which will clear your doubts and will help you to distinguish between both the teas:
Climate – In plains, the tea bushes get an average sunshine of around 12 hours a day which makes it conducive for growth. However, in Darjeeling the bushes on average receive sunshine for only 5 hours a day also the temperatures are much lower. These results in what we call stunted growth and the development of unique flavours.
Plucking – To produce the finest Darjeeling teas, the quality of plucking is very fine. Because of stunted growth the size of the leaf is also very small. Workers choose the best leaves and pluck them. Most of the good Darjeeling teas are produced from two leaves and a bud alone.
But to produce CTC fine plucking is not required. The leaf sizes in CTC are also very large as the conditions are conducive to growth.
While plucking the leaves in Darjeeling, workers need to be very careful about the size of the leaf. The smaller the leaves, the better it tastes. But, CTC workers don’t need to bother about the leaf size.
Time of plucking – In Darjeeling plucking of tea leaves generally starts in March and ends in November. For very high-elevation bushes, it starts in April and ends in October. Whereas, plucking for CTC in North India is done right from February to December.
Flavour –Darjeeling teas are known to have what we call Muscatel flavour. The tastes are very fruity and sometimes flowery with a very pleasing character and a delightful and lingering aftertaste. There is no need to add milk and sugar to the better and well-made Darjeeling Teas. CTC on the other hand have a very strong and brisk character and can only be enjoyed after milk and sugar.
Production – The tea estates of plains produces up to 3,000 Kilograms of CTC per hectare. The tea estates of Darjeeling produce up to 450 Kilograms of Darjeeling teas per hectare. Tea Estates both in Darjeeling and Dooars require 1 labour per acre. Since the tea-made output per worker is much less in Darjeeling it makes the tea more expensive
Grades – CTC teas are generally graded in three categories, Leaf Fanning, and Dust. The leaf grade or the bolder CTC are graded in BOPL, BOPSM and BP. The fanning is mostly graded in BPSM, PF and OF. The Dust grades are PD and Dust. The price difference between the different grades is not much and BP and OF tend to command the highest prices.
In Darjeeling, there are four principal grades. Leaf, Broken, Fanning and Dust. The Leaf grades are mostly marked FTGFOP1 with acronyms like Wonder, Muscatel, Special, Classic, and Autumn added to the special teas or some seasonal teas. The Broken are BPS and, BOP. The fanning is TGOF, GOF and OF. The Dust is simply marked as Dust.
The premium prices are only fetched for the Leaf Grade. The others grades do not fetch a premium and are mostly packed for packing in tea bags. An extraordinary leaf grade could fetch a price anything from Rs. 3000 to Rs. 8000 at the wholesale market.
The other grades generally are sold in the region of 500 to 100 depending on quality. In the rains, the broken fannings sell almost at the same price as CTC Teas. Since the other grades do not command a premium the prices of leaf grade are now on an upward trend as they need to cover most of the costs.
To understand the gradation system of teas in Darjeeling.
Have you ever come across the name Orange Pekoe on the tea tin? What does PEKOE mean?
If you Google it, there may be various answers. The fact is Pekoe is a term commonly used among tea growers and tea traders to describe young leaf shoots bearing white down (fine hair). As a producer, the experience that we have had is that the younger the pluck, the better the tea if all the other factors like weather and cultivar are kept constant.
Why is Orange used with it?
Though we are unable to find any documentation as evidence, the term Orange refers to the House of Orange-Nassau, the monarch family of the Netherlands since the mid-sixteenth century. They were the single most important importer and wholesaler of tea throughout the 18th century and a pioneer in producing their own tea followed by the Russians and the British. Traders of the Netherlands understood the need for a labelling system and they had put their signature on it.
How is Orange Pekoe used in Darjeeling?
Orange pekoe is the grade name for black tea. The concept of this grading system is largely based on leaf appearance. Here are some of the most commonly used grade names in the trade used in our Tea Estates and in Darjeeling in General.
- Golden Orange Fanning (GOF) or Tippy Golden Orange fanning (TGOF) is used for tea bags.
- Broken Orange Pekoe (BOP) or Tippy Golden Broken Orange fanning (TGBOP) is used for teas which are blended.
- Finest Tippy Golden Flowery Orange Pekoe (FTGFOP) is used for loose leaves.
- Whole-leaf teas are given a special name here. For example – Wonder Tea, Red Thunder, Spring Blossom, etc.
Rohini Tea Estate – the Youngest Tea Estate in Darjeeling has produced the First whole leaf tea of the season “Spring Blossom White”. This First Flush Tea is made from tea leaves grown at the peaks of Darjeeling. The dry leaves are bright green in appearance and consist of finely plucked whole leaves with unbroken silver tips. The dry leaf gives you a tantalizing sweet aroma. The cup is very fruity and mellow having fresh flavour. The flavour is full and it leaves behind a very pleasant and distinct aftertaste. The tea has no astringency. It is produced in limited quantity and will be enjoyed by anyone who relishes tea.
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